Pistachio Gelato

Instructions

1. 1

   In a food processor, grind the pistachios until they form a fine paste.

2. 2

   In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling.

3. 3

   In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.

4. 4

   Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

5. 5

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

6. 6

   Remove from heat and stir in the pistachio paste until well combined.

7. 7

   Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.

8. 8

   Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

9. 9

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

10. 10

    Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.